Tamarind rice recipe – Learn how to make tamarind rice recipe. Tamarind rice is popularly known as Pulihora, Puliyodhara which is a common preparation of rice in South Indian cuisine. Puli means sour/ tangy taste, thus Pulihora means sour rice. In this recipe sour taste comes from tamarind. It is also be made with lemons, grated raw mango.
Pulihora is traditionally mixed tangy rice specially prepared during festivals and auspicious occasions in Andhra Pradesh, Tamil Nadu and Karnataka.
This particular recipe is of Andhra cuisine. There is another variation of this recipe from Tamilnadu where a special ground spice powder along with hing is added in the recipe.
Tamarind rice is a perfect meal to cook when you want something light, easy and quick. Tamarind’s sourness dominates this variety of rice and is neutralized just right enough with the fiery hotness of green and red chilis, the wholesome crunch of fried peanuts and the flavorful richness of curry leaves.
The tamarind rice is simple and also tastes very good. In this recipe tamarind pulp is cooked and thickened with chilis, curry leaves and tempered with channa dal, peanuts to add the crunchy nutty taste.
OPTIONS TO PREPARE TAMARIND PASTE:
Preparation of tamarind paste is a time-consuming process. So, you can prepare the tamarind paste (with or without tempering) and store in the fridge.
Whenever you want to prepare just cook rice. Then mix rice with tamarind paste and add tempering (if not added to the paste). Some people prefer the crunchiness of peanuts and dals. Then you can add tempering fresh. But we prefer slightly softened peanuts hence I add it to the paste and then store it in fridge.
Tamarind rice is served on festive occasions. Serve tamarind rice plain, with curd or curry leaves powder. Since tamarind has a longer shelf life, tamarind rice also goes well for picnics or long journeys.
STEP BY STEP TAMARIND RICE RECIPE INSTRUCTIONS WITH PHOTOS:
TAMARIND PASTE:
- Soak 1 cup of tamarind in 3 cups of hot water. Let it sit for 30 minutes.
2. Let it cool down. Then mash the tamarind and drain the pulp.
3. Place a heavy bottomed pan on stove. Add tamarind pulp along with 5-6 slit green chilis, 8 red chilis, few sprigs curry leaves, 2 tbsp turmeric and salt to taste.
4. Cook for 15-20 minutes on low to medium flame till the paste thickens.
5. Turn off the flame and let it cool down.
TEMPERING:
- Heat 4 tbsp oil in a separate pan. Add 1 tbsp mustard seeds and let them splutter.
- Then, add 5-6 slit green chili, 4 red chili, 1/3 cup peanuts, 3 tbsp mixed dals and few curry leaves and cook for 2-3 minutes till they crackle.
3. Add tempering to boiled tamarind paste and mix well (refer notes).
TAMARIND RICE:
- Take 2 cups of freshly cooked or leftover rice in a bowl, add 2-3 tbsp of tempered tamarind paste.
- Mix well and serve plain, with curd, papad or roasted curry leaves powder.
Check out other rice recipes on blog:
Vegetable Pulao (Rice Cooker/ Pressure cooker Vegetable Pulao)
Pressure Cooker Chicken Pulao Recipe
Curd Rice Recipe / Thayir sadam/ Daddojanam
Tamarind Rice Recipe
Ingredients
- 2 Cups Rice Freshly cooked or leftover
Tamarind Paste
- 1 cup Tamarind
- 8 Red chili
- 6 Green chili Slit length wise
- 2 tbsp Turmeric
- Salt To taste (Refer notes)
- 3 cups Water
- Curry leaves Few sprigs
Tempering
- 4 tbsp Oil
- 5-6 Green chili Slit length wise
- 4 Red chili
- 1/3 cup Peanuts
- 3 tbsp Mixed dals
- 1 tbsp Mustard seeds
- Curry leaves Few sprigs
Instructions
Tamarind Paste
- Soak 1 cup of tamarind in 3 cups of hot water. Let it sit for 30 minutes.
- Once it is cool, mash the tamarind and drain the pulp.
- Place a heavy bottomed pan on stove. Add tamarind pulp along with 5-6 slit green chilis, 8 red chilis, few sprigs curry leaves, 2 tbsp turmeric and salt to taste.
- Let it cook for 15-20 minutes on low to medium flame till the paste thickens.
- Turn off the flame and let it cool down.
Tempering
- Heat 4 tbsp oil in a separate pan. Add 1 tbsp mustard seeds and let them splutter.
- Then, add 5-6 slit green chili, 4 red chili, 1/3 cuppeanuts, 3 tbsp mixed dals and few curry leaves and cook for 2-3 minutes tillthey crackle.
- Add tempering to boiled tamarind paste and mix well (refer notes).
Tamarind Rice
- Take 2 cups of freshly cooked or leftover rice in a bowl, add 2-3 tbsp of tempered tamarind paste.
- Mix well and serve plain, with curd, papad or roasted curry leaves powder.
Notes
- Preparation of tamarind paste is a time consuming process, so prepare a large batch and store it in fridge.
- Boiled tamarind paste can be stored directly in the fridge. When preparing the rice, cook ingredients under tempering and add to required quantity of paste. Mix well with rice and serve. In this preparation method, peanuts and dals are more crunchy.
- Another option is to add tempering to the boiled tamarind paste and then store it in the fridge. When preparing tamarind rice, mix required quantity of tempered tamarind paste and serve. In this method, peanuts and dals are little soft yet crunchy.
- Serve plain, with curd, curry leaves powder, papad.
- It is great for quick breakfast or lunch if the tamarind paste is made beforehand.
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